Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting

These Carrot Cake Cupcakes have a Brown Sugar Cream Cheese Frosting that is heavenly. These moist cupcakes have just the right amount of spice, and will be perfect for any Spring or Easter celebrations.

Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake is one of those desserts that I don’t make very often. But every time I do, I remember how much I love it, and wonder why I haven’t made for so long.  This time around, I opted for carrot cake cupcakes instead of cake. They were fun to serve, and even more fun to eat!

These delightful cupcakes are moist and delicious and have just the right amount of spice. Then there’s the frosting. Oh my. Brown sugar + Cream Cheese adds a rich depth of flavor to the frosting. It was so yummy that I was tempted to eat it by the spoonful. (OK, I may have had one spoonful.) You have got to try it!

How to Make Carrot Cake Cupcakes

These cupcakes are so easy to make and will be the perfect addition to your Spring and Easter celebrations. Here are the steps to take to make them.

1. Whisk together flour, soda, baking powder, cinnamon, and salt in a small bowl. Set aside.
2. In a large mixing bowl, beat sugar, eggs, and oil till thick and foamy, 1-2 minutes. Add the sour cream, vanilla, and carrots and mix well. Add the dry ingredients and stir till just blended.
3. Fill paper lined cupcake pans half full. Bake at 350° for 18-20 minutes. Cool completely.

NOTE: Carrot cake cupcakes are simple to make, but here are a few tips. Don’t overfill the cupcake liners. They should be about half full. The cupcakes come out pretty flat, and that is just fine. It’s easier to frost them that way!

I hope you’ll give these cupcakes a try. They might just become a new favorite after one bite!

For more great Easter recipes, be sure to check out:

• Easter Bunny Rolls
• Easter Dirt Cake
• Carrot Cake Cupcakes
• Rice Krispies Easter Cups
• Easter Basket Cookie Cups

Carrot Cake Cupcakes VIDEO:

5 from 10 votes

Print

Carrot Cake Cupcakes recipe

These Carrot Cake Cupcakes have a Brown Sugar Cream Cheese Frosting that is heavenly. These moist cupcakes have just the right amount of spice, and will be perfect for any Spring or Easter celebrations.

Course Dessert

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 18

Author Kara Cook

Ingredients

Cupcakes:

• 1 1/4 cups flour
• 1/2 + 1/8 tsp baking soda
• 1/2 + 1/8 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp salt
• 1 cup sugar
• 2 eggs
• 1/2 cup canola oil
• 1/4 cup sour cream
• 1/2 tsp vanilla
• 1 1/2 cups finely grated carrots

Frosting:

• 8 oz cream cheese softened
• 1/2 cup butter softened
• 2/3 cup brown sugar
• 2 tsp vanilla
• dash of salt
• 3 cups powdered sugar (more or less, if needed)

Instructions

1. Whisk together flour, soda, baking powder, cinnamon, and salt in a small bowl. Set aside.

2. In a large mixing bowl, beat sugar, eggs, and oil till thick and foamy, 1-2 minutes. Add the sour cream, vanilla, and carrots and mix well. Add the dry ingredients and stir till just blended.

3. Fill paper lined cupcake pans half full. Bake at 350° for 18-20 minutes. Cool completely.

4. For frosting, beat together cream cheese, butter, and brown sugar till smooth. Let sit for 5-10 minutes till brown sugar dissolves completely. Add vanilla, salt, and enough powdered sugar to make a frosting thick enough to pipe. Use a large star tip to frost cupcakes.

Recipe Notes

This makes enough frosting to generously pipe frosting on the cupcakes. If you will be spreading it on, you can cut the recipe in half.

I’m dying over that Brown Sugar Cream Cheese Frosting!! Seriously, that looks like a total dream. Thanks for sharing with us, Kara! These look amazing. For more delicious recipes by her, head on over to Creations by Kara!